Warming up with a Ginger-Sage Hot Toddy and a Fire at the Ranch

On this winter's day at the ranch,  I am warming up with a fire, hot toddy and some sizzling fajitas.

Herbal Tea Hot Toddy Recipe:

Ingredients:
2 cups water
2 tablespoons ginger root, diced
2 tablespoons sage
Honey
1 lime, roasted and wedged
Rum

Directions:

1.  In a saucepan, boil ginger and sage with water

2.  Serve in a cup with a wedge of roasted lime

3.  Add a shot of rum and a spoonful of honey

Chile Harvest in Santa Fe

New Mexican Chili

Autumn in Santa Fe

Chile Roaster

Roasted Chiles

Autumn is harvest time for the New Mexican chile.  You can smell the aroma of the chiles being roasted all over Santa Fe this time of year.  Before the chile season comes to an end, I have to buy a bushel for roasting, so I can freeze them and have an ample supply to last me though winter

A Feast of Light and Beauty at Encantado Resort's Terra Restaurant.

Last Wednesday's sunset from the Encantado Resort's Terra Restaurant was spectacular.  Along with an enjoyable glass of full bodied red, I savored the colors, the light and the view of the Jemez Mountains.  It was a surprise to me that this feast of light and beauty would be part of the evening's culinary experience.

Santa Fe's Country Side at Dusk

July and August bring monsoon rains and spectacular sunsets to Santa Fe.  After a summer rain,  the scents of pinon, juniper and sage fill the air, while the sky becomes brilliant with color and dramatic light.  

In the Sangre de Cristo Mountains. on the outskirts of Santa Fe,  one can find amazing views, tranquility and inspiration.  Here are some of my photographs from last Thursday at dusk, where you can see the magnificent  colors and beauty of northern New Mexico.

Hot Sauce with Ancho and Negro Chilies

Hot Sauce with Ancho and Negro Chilies

I love adding a little hot spice to my meals.   Here is a  quick hot sauce with some dried ancho and negro chilies from my local Spanish market, El Paisanos, in Santa Fe. 

  

Hot Sauce Recipe:

Ingredients:

4 dried ancho chilies, seeded

4 dried negro chilies, seeded

1 tomato, chopped

2 garlic cloves, choped

1/2 teaspoon cumin

1/2 lime

Salt to taste

Directions:

1.  Remove stems and seeds from chilies.

2.  Soak chilies for 20 minutes in hot water.

3.  In a saucepan, combine the chilies, tomato, garlic, and cumin.

4.  Cook on low heat for 10 minutes.

5.  Puree ingredients.

6.  Stir in lime juice and salt.

Moving from NYC to Santa FE

"Sprouts in the Hood" will be back after the 4th of July weekend.  I will be relocating from uptown Manhattan to New Mexico where I will start exploring some southwestern cuisine and spices.  Have a happy and safe holiday weekend!

Peonies